Korean Short Ribs (Kalbi Jjim) Recipe

Soak shiitake mushrooms in a bowl of very warm water until softened about 3 hours. Drain and slice into strips.

Soak short ribs in a bowl of cold water for 20 minutes changing the water a few times. Drain and bring ribs to room temperature about 30 minutes.

Bring a large pot of water to a boil. Add short ribs; cook until no longer pink about 10 minutes. Drain and rinse with cold water. Remove any loose particles and excess fat; transfer to a large pot.

Mix 2 cups water sliced onion soy sauce garlic brown sugar and rice wine in a bowl; pour over ribs in the pot. Bring to a boil; cook for 20 to 25 minutes. Stir in shiitake mushrooms radish and carrot. Reduce heat to low and simmer stirring occasionally until short ribs are tender about 1 hour.

Stir eggs corn syrup sesame oil and black pepper into the pot. Increase heat to medium-high; cook stirring frequently until most of the cooking liquid has evaporated about 15 minutes. Transfer short ribs to a serving platter and top with chopped green onion.